Ability of different edible fungi to degrade crop straw

Liang Huang,Litong Ban,Ning Sun,Yu Wang,Hongpeng Yang

doi:10.1186/s13568-018-0731-z

Abstract

Extracellular enzymes play an important role in the growth and development of edible fungi. Extracellular enzyme activities have also become an important object of measurement. In this study, Agaricus brunnescens Peck, Coprinus comatus, and Pleurotus ostreatus were compared in terms of their enzyme production in liquid-and solid-state fermentation. Differences in the ability of various types of edible fungi to utilize biomass raw materials were analyzed by monitoring the fiber degradation rate during crop straw degradation, and changes in their cellulolytic enzyme systems during growth and metabolism were discussed. This study provided insights into the changes in the lignocellulose degradation ability of edible fungi during their growth and facilitated the discovery of new approaches to accelerate their growth in culture.

Highlights

Edible fungi have been appreciated for their flavor and texture and recognized as a nutritious food and important source of bioactive compounds with medicinal value (Cheung et al 2003)
The results showed that the CMCase activity of C. comatus reached the maximum on day 5 during the liquid-state fermentation
The xylanase activity of C. comatus was high at the early stage of fermentation, and the highest enzyme activity was 1.3306 U, which began to decrease after 12 days (Fig. 2c)

Summary

Introduction

Edible fungi have been appreciated for their flavor and texture and recognized as a nutritious food and important source of bioactive compounds with medicinal value (Cheung et al 2003). Since the 1960s, studies have explored the chemical constituents and pharmacological effects of edible fungi and confirmed the special biological effects and medicinal values of edible fungi at a molecular level. Polysaccharides and proteoglycans in edible fungi play important roles in biological activities (Laatsch 1992; Mei and Zhang 2007; Ye et al 2011). Edible fungi are cultured in media that usually consist of sawdust, cottonseed husk, wheat bran, and other substances. They contain lignocelluloses, such as cellulose, hemicellulose, and lignin, which can induce edible fungi

Methods

Results

Conclusion